Maple-Glazed Pork Tenderloin with Roasted Root Vegetables

Preheat oven to 400°F (200°C).

Pat the pork tenderloin dry with paper towels. In a small bowl, mix 2 teaspoons kosher salt, 1 teaspoon black pepper, 1 teaspoon dried thyme, and 1 teaspoon garlic powder. Rub this mixture all over the pork tenderloin.

Peel 4 large carrots and 3 medium parsnips, then cut into 2-inch pieces of similar thickness. Cut 1 large red onion into 1-inch wedges.

Toss the vegetables with 2 tablespoons olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper in a large roasting pan. Add 2 sprigs of rosemary and spread vegetables in an even layer.

Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil. When hot, sear the pork tenderloin on all sides until browned, about 2-3 minutes per side.

Place the seared pork tenderloin on top of the vegetables in the roasting pan.

In a small bowl, whisk together 1/3 cup maple syrup, 2 tablespoons Dijon mustard, 1 tablespoon apple cider vinegar, 2 minced garlic cloves, and 1 tablespoon fresh thyme leaves.

Brush half of the maple glaze over the pork tenderloin, reserving the rest for later.

Roast in the preheated oven for 15 minutes. Remove from oven, stir the vegetables, and brush the pork with the remaining glaze.

Return to the oven and roast for another 15-20 minutes, or until the pork reaches an internal temperature of 145°F (63°C) and the vegetables are tender and caramelized.

Remove from oven and let the pork rest for 10 minutes before slicing.

Serve the sliced pork tenderloin with the roasted root vegetables, spooning any pan juices over the top.